"A paleo-friendly entree that is quick and easy! It's a perfect summer recipe. The paleolithic diet is low-carb, dairy-free, and soy-free. I serve this with pineapple rings and other fruit. I also like to put a little unsweetened shredded coconut over the hash. This would also be good topped with a fruit chutney or a fruit puree. Goes great with green beans or broccoli."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Mix together almond flour, coconut flour, tuna, orange juice, almond milk, baking powder, pineapple, and egg in a bowl until incorporated into a batter.
Heat olive oil in a large skillet over medium heat. Scoop batter into skillet and allow it to cook, without mixing, about 3 minutes. Flip batter with a spatula every 3 minutes for about 15 minutes, or until there is an even mixture of light tuna color and golden, crispy batter on each side.